Recipe Exchange: Magnolia & May’s shrimp ‘n’ grits
Chef Chip Dunham runs Magnolia & May with his wife Amanda. (Mark Weber/The Daily Memphian)
There is a lot of history behind the shrimp and grits served at Magnolia & May — more than three decades to be exact.
“This particular shrimp and grits recipe was originally created when my father, Jeff Dunham, was the chef at The Meeting Street Grill in Westport, Connecticut. When he later opened The Grove Grill, it was on the menu from day one,” said chef Chip Dunham, who runs Magnolia & May restaurant with his wife Amanda Dunham.
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Jennifer Chandler
A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years.
She is the author of four cookbooks: “The Southern Pantry Cookbook,” “Simply Salads,” “Simply Suppers,” and “Simply Grilling.” While she boasts a degree from Le Cordon Bleu, this Memphis native is about making real food accessible for real families.
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